Puff Pockets 4 Ways Vegetarian Recipe by Cooking Food

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Puff Pockets 4 Ways
Servings: 3

Pepperoni Pizza Pockets

INGREDIENTS
1 sheet puff pastry
15 pepperoni slices
¼ cup marinara
½ cup shredded mozzarella
1 egg for egg wash

PREPARATION
Preheat oven to 400°F/200°C.
Cut the puff pastry into six rectangles and place on a nonstick baking tray.
On one rectangle, spread a tablespoon of marinara, avoiding the edges of the pastry.
Top with pepperoni slices and cheese.
Place a rectangle of pastry on top and seal the edges with a fork.
Repeat with remaining pastry rectangles.
Brush with egg wash.
Bake for 15-20 minutes or until the pastry is flaky and golden.
Enjoy!


Ham Egg & Cheddar Pockets
Servings: 3

INGREDIENTS
1 sheet puff pastry
3 eggs, scrambled
6 pieces ham
3 slices cheddar
1 egg for egg wash

PREPARATION
Preheat oven to 400°F/200°C.
Cut the puff pastry into six rectangles and place on a nonstick baking tray.
On one rectangle, place a slice of cheddar, 1 scrambled egg, and 2 pieces of ham.
Place a rectangle of pastry on top and seal the edges with a fork.
Repeat with remaining pastry rectangles.
Brush with egg wash.
Bake for 15-20 minutes or until the pastry is flaky and golden.
Enjoy!

Spinach Tomato Pesto Pockets
Servings: 3

INGREDIENTS
1 sheet puff pastry
¼ cup pesto
1 cup spinach, cooked
2 roma tomatoes, sliced
½ cup shredded mozzarella
1 egg for egg wash

PREPARATION
Preheat oven to 400°F/200°C.
Cut the puff pastry into six rectangles and place on a nonstick baking tray.
On one rectangle, spread 1 tablespoon of pesto.
Top with cooked spinach, 2 tomato slices, and mozzarella.
Place a rectangle of pastry on top and seal the edges with a fork.
Repeat with remaining pastry rectangles.
Brush with egg wash.
Bake for 15-20 minutes or until the pastry is flaky and golden.
Enjoy!